An untraditional but much simpler way of making an excellent dish. This soufflé is perfect when asparagus is at its peak. Here I like to add stiffened egg whites for extra puffiness, but if you are pressed for time skip this step, add whole eggs to the mixing process and you will still have delicious results.
1 lb. asparagus, cleaned and tough skin removed
1 tablespoon butter
1 (8 ounce) package cream cheese
4 eggs separated
1/3 cup heavy cream
1 cup shredded cheddar cheese
1 cup shredded swiss cheese
1 teaspoon dijon mustard
1 tablespoon flour
1/4 cup chives
Salt and pepper to taste
1 tablespoon grated parmesan cheese
Preheat to 375º F
1. Sauté asparagus in butter until tender. Set aside. Add cream cheese to a food processor or blender and whip, then add egg yolks and heavy cream and process for 10 seconds, add the cheddar and swiss cheeses and process a few seconds more, and now add mustard, flour, asparagus and chives
and blend for 10 seconds. Season as desired with pepper and salt. Very little or if any salt will be necessary because of the salty cheeses.
2. Whip 4 egg whites until it forms peaks and gently fold into the Soufflé batter.
3. Pour into 6 well greased ramekins, top with grated parmesan and bake for 20 minutes . Do not over bake.
Note: These may be prepared a few hours ahead of time, unbaked and refrigerated. Remove from refrigerator 30 minutes before baking.